Note, if you don’t like Madeira, substitute ½ lemon with lemon zest.
3 or 4 chicken thighs
1 shallot chopped
Pinch of paprika
Small bunch of fresh parsley
¼ large yellow onion – cut thin
2 garlic cloves, minced
2 carrots, peeled and chopped
4oz. (1/2 container) white common mushrooms, sliced
1 cup frozen peas, thawed on counter
¼ cup Madeira wine (from Portugal) or 1/2 squeezed lemon and zest
3 TBSP cream (1 TBSP 45 calories)
½ cup chicken stock/broth
1 TBSP olive oil (1 TBSP 119 calories)
2 TBSP butter (1 TBSP 102 calories)
1 TBSP flour
Persillade (pronounced persi-yad, it means parsley) – chop parsley and garlic together, set aside
Precook carrots and peas: In a little chicken broth add carrots, parsley stalks and parsley leaves and a little yellow onion. Cook carrots until done turn off heat. Strain and reserve the chicken broth. Remove and separate the carrots and peas from everything else and set them aside. Discard the rest.
Prepare chicken: Trim the excess skin of the chicken. Cut two slices in the chicken perpendicular to the bone. Taken chicken shears and cut out both knuckles of the bone, olive oil the skin and add S&P. Cook in a 450° oven center rack 45 minutes. Remove and let cool. Strain the remaining fluid, should be ½ cup.
Prepare the sauce: Add butter and olive oil mix. Sauté the onions, shallots and mushrooms. Add the Madeira wine or lemon and zest. Add a pinch of paprika, flour and salt and pepper. Stir. Add the cream and stir. Add the vegetables. Add the chicken stock. Add the chicken and cook in 350° oven 15 minutes. Pull from oven and add the Persillade and mix. Serve over cooked egg noodles.
As of 7/24/21